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White chocolate & raspberry cheesecake

White chocolate & raspberry cheesecake

White chocolate & raspberry cheesecake

Recipe by CookingIsLifestyleCourse: Dessert Recipes
Servings

1

servings
Prep time

30

minutes
Cooking time

3

hours 
Calories

780

kcal

Ingredients

  • Fresh raspberries + shaved chocolate to decorate

  • Biscuit Base:
  • 300g Digestive Biscuits

  • 125g Butter, melted

  • Cheesecake:
  • 500g Cream Cheese (full fat)

  • 110g Icing Sugar

  • 250ml Double Cream

  • 200g white chocolate, melted

  • Raspberry Sauce:
  • 100g fresh or frozen raspberries

  • 2 tbsp water

  • Sugar, to taste

Directions

  • Blitz the biscuits in a food processor until fine. Mix with melted butter and press down firmly into a deep springform tin. Leave to chill in a fridge.
  • Whisk together the cream cheese and icing sugar until thick and smooth.
  • Pour in the double cream and continue to whisk on high speed until thick and fluffy.
  • Fold in the melted chocolate until fully incorporated.
  • Spread mixture evenly over the biscuit base and set aside.
  • For the sauce, place the raspberries (I used strawberries because I forgot the raspberries!) and water in a pan over high heat. Cook until the raspberries (or strawberries) begin to soften and dissolve. Remove from heat and allow to cool fully.
  • Spread sauce over the cheesecake and chill in the fridge for 2-3 hours (or preferably overnight) before slicing and enjoying!